Gorgonzola Tagliatelle
Gorgonzola Tagliatelle

Gorgonzola Tagliatelle

Gorgonzola Fettucini

Week 51

Creamy

Can you hear me sobbing… the cookbook challenge is nearly over.  Week 51!

When I saw that the topic was creamy I knew I wanted to do a creamy pasta dish. I immediately had visions of the luscious, creamy, blue cheese, Gorgonzola. I just needed a recipe to tie it all together for me.  I was flicking through an old “Delicious” magazine when I noticed an interesting pasta dish.  It was Green Pea Tagliatelle by Rick Stein.

Gorgonzola Pasta

The dish looked divine.  I went through the list of ingredients feeling sure it would have a creamy blue cheese in there somewhere.  When it didn’t, I reread the ingredients to determine if the dish would be suitably flavoursome and creamy enough for the challenge without the Gorgonzola I had been planning to use.  To my mind, the answer was no, hence, this is the modified recipe of Rick Steins Tagliatelle, as published in Delicious Magazine September 2010.  So tell me what you think of my amendment, is it a keeper or would you prefer the dish without the cheese and just a little chili as suggested in the Delicious Magazine.

Ingredients:

600gm Frozen Peas

1 Cup vegetable stock

½ cup grated parmesan

2 T/s olive oil

2 cloves garlic

½ cup chopped mint

1 large sprig rosemary

5 sprigs thyme

6 shallot sliced finely

6 cloves garlic chopped finely

3 T/s olive oil

½ cup shaved parmesan

500gm tagiatelle

100gm gorgonzola

Method:

Bring a saucepan of water to the boil and blanch peas for 3 minutes. Remove from heat and drain the peas.

Reserve half of the peas for later.

Place ½ the peas in a food processor with stock, 2 T/s oil, grated parmesan and two cloves of raw garlic.  Blend until you have a paste.

Pea Puree

Fry the garlic and shallot in 3 T/s for just 2-3 mins, do not allow the garlic to colour. Turn the heat off.

Sautee garlic

Bring a large saucepan of water to the boil and add pasta.  Cook to the manufacturers specifications.

Pasta

Chop the mint, thyme and rosemary roughly and add to the reserved whole peas.

Pea and herb

Roughly chop the gorgonzola cheese and reserve for later.

Gorgonzola Cheese

Drain the pasta and toss into the sautéed shallot and garlic mixture.  Mix the pea puree though the pasta and then add the reserved whole pea and herb mix.  Stir through the gorgonzola and serve. The remaining shaved parmesan cheese is for serving.

Gorgonzola Pasta-2

I really enjoyed this dish.  Although it doesn’t have a lot of fat and has no cream it tastes creamy and healthy at the same time.  I served the dish lukewarm. I had photos to take after all. I really liked the dish served at this temperature for summer.

I will definitely make the dish again as it was really simple, quick and tasty.  I also found it really practical because all the herbs came out of my garden (as well as the odd pea). I only had to buy the gorgonzola. I always have peas in the freezer, and pasta about, either in the fridge or pantry, so this is a dish I could make at a moments notice.

Italian Pasta

In the future I would add more herbs and more garlic. I really felt the dish could stand up to the extra herb flavours with the addition of gorgonzola to the recipe.

Gorgonzola Fettucine

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Comments

  1. I am not a fan of gorgonzola, but this dish looks amazing! I wonder if goat cheese would be a good substitute? Beautifully done!

  2. I would say keep the Gorgonzola! I love blue cheese and I think your changes to the recipe are perfect. The second to the last photo makes me drool. I’ll have to bookmark this so I can give it a try. I’m excited:) Thanks again for participating in the YBR and I hope you are having a beautiful summer.

  3. This site is a decadent heaven. I love your food. This recipe looks especially good, and I am going to have to try it very soon. I normally don’t like peas, but the fact that you pureed them here would work for me. It seems that the sweetness would offset the gorgonzola just right.

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